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Monday, 4 August 2014

Palak / spinach green leafy vegetable is known for high Calcium, Magnesium, Potassium and its Vitamin Content. Definitely a good choice to add to your menu. And it is very good for health... and it is again a easy to cook dish... Lots of dishes are prepared with palak such as Palak paneer, Palak in Moong dal, Palak Sabji, Palak Stir fry etc. I normaly serve this with chapathi and it tastes awesome. It can even be served with just plain rice with Ghee.

Ingredients for Palak Pappu / Spinach Dal :

1 bunch of palak

1 cup Toor dal

1 med Onion

1 med Tomato

6 green chillies

1tbs turmeric

Lemon size Tamarind

Salt as per taste

For Tempering :

3 tsp Olive oil

1/2 tsp Mustered seeds1/2 tsp Cumin seeds

A pinch of Hing /Asafoetida

1 string Curry leaves

2 sliced Red chillies

4 clove garlic sliced

To prepare Palak Pappu / Spinach Dal :

1. Cut the onion, tomato in to medium picese

2. Take a pressure cooker and add chopped Palak, Dal, Onions, Tomatoes, Green Chillies, Turmeric, Tamarind and 2cups of water and pressure cook for 4 vishal. Switch off the flame and allow the pressure to go off. Add required amount of salt to this boiled dal.

3. In a small frying pan add 3 tsp oil, Mustard seeds, Cumin seeds, Hing /Asafoetida, Red chillies and Garlic and saute till it becomes brown. Add this tempering to Dal and cover the lid and cook it for 5 more minutes.

Basic Rice and Dal Adai is a very popular south Indian breakfast dish served with coconut chutney. Adai is made of lentils and rice. It is usually prepared for breakfast and is filling and healthier than dosa. It is a comfort food which is enjoyed by everyone of all ages. These Adais tasts when had with coconutchutney. So do try this recipe I promise u'r kids are going to love them a lot.....

Ingredients for Basic Rice and Dal Adai :

1 cup Rice

1 tbsp Tur Daal

1 tbsp Channa Dal

3 whole Red chillies

2 string Curry leaves

1 pinch Hing / Asafoetida

Salt as per taste

Oil to prepare Adai

To prepare Basic Rice and Dal Adai :

1. Take a bowl add Rice, Tur daal, Channa daal and wash with water.

2. For this add red chilly, curry leaves, salt, hing, add water little more than rice, and soak it over night (or) at least 4 hours, then put it into the blender and make a coarse and thicker batter.

3. Heat Oil in a griddle, Once the oil is hot enough pour the batter on it and spread the batter, (Compare to dosa, Adai is slightly thicker) and make some holes on the Adai and pour the oil, and put the lid on and let it cook for 2 minutes in a slow flame till it is crispy. Turn and cook on the other side with out the lid for 1 more min.

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I’m Savitha and I live in Singapore with my husband and two beautiful daughters.

I love to experiment with cooking, therefore started a blog post to share my recipes direct from my kitchen where I spend long time. I have fond memories of eating wonderful food especially Karnataka and Andhra cousins. Please do leave a comment or like on social networking sites like FB & Google+ if you like my blog post.